Credit: Scott Gardner
Going fishing on your next adventure? Here's how to enjoy your catch
A blackened grill over a bed of hot coals. A cast-iron skillet of bubbling oil. Fish so fresh, they're still flipping. And that sweet aroma of wood smoke and fillets on the fry.
If you fish on your adventures, there's nothing better than delicious, well-earned shorelunch. "A lot of my long-term return guests find the shorelunch to be a highlight of the day," agrees Tony Jeffers, a guide at Great Bear Lake Lodge in the Northwest Territories. So, just how special are these feasts? To find out, we asked four top fishing guides to share their culinary secrets.
Bacon-Wrapped Mustard Walleye
Recipe from: Fishing guide Ryan Suffron, from Knee Lake Resort, Manitoba. Lunch 3 cups flour 1 cup cracker crumbs 5 tbsp seasoning salt 6 walleye fillets, cut into 1 1/2-inch...Read More >
Baked Mustard Mayo Cheese Trout
Recipe from: Fishing guide Matt Yukich, Indian Head Fishing Lodge in Lake Athabasca, Saskatchewan. Lunch 1/2 cup margarine 1-3 lb lake trout, filleted 1 pinch garlic powder 1 pinch seasoning...Read More >
Lake Trout Chowder
Recipe from: Fishing guide Tony Jeffers, from Great Bear Lake Lodge, Northwest Territories. Lunch 3-6 lb lake trout, filleted 6 medium parboiled potatoes 4 celery stalks, chopped 2 large carrots,Read More >
Italian Grilled Trout
Recipe from: Fishing guide Aron Yukich, from Kasba Lake Lodge, Northwest Territories. Lunch 1-3 lb lake trout, filleted 4 cups Italian, or sundried tomato, salad dressing (for marinade)...Read More >